Cinnabon Cinnamon Mousse Pecan Clusters

I bought the Cinnabon Clusters at a gas station in Manning, South Carolina. The label on each cluster promised "Rich Makara Cinnamon Mousse Topped With Crunchy Glazed Pecans and Toffee Bits Drenched in Dark Chocolate Goodness" and "Flavor That Warms the Soul."

The Cinnabon Clusters had a very earthy cinnamon smell. It reminded me of semi-sweet chocolate chips with a pinch of cinnamon.

Top layer: Chocolate covered toffee and pecans = There was much more toffee than pecans. The cinnamon didn't mesh well with the toffee and chocolate. It was too many flavors competing.

Center layer: Cinnamon mousse = The mousse was grainy. I was expecting a gooey filling. The cinnamon mousse was instead thicker than nougat. The overall flavor was cinnamon flavored sand.

Bottom layer: Chocolate = Had a decent amount of chocolate. But it was bland and lacked bitterness.

Thumbs down for Cinnabon Cinnamon Mousse Pecan Cluster.

ETA: If you were thinking "what the heck is Makara Cinnamon ?", as I was, here's what Cinnabon says:

Cinnabon press release: Cinnabon At A Glance

"In order to make the world’s greatest cinnamon rolls, Cinnabon buyers traveled the spice-growing regions of the globe to find the best, most flavorful cinnamon. They finally discovered cassia trees high in the mountains of Indonesia and used the bark to create the legendary Makara Cinnamon"

A long explanation begins further down the release starting at "The Legend of Makara Cinnamon."

Russell Stover Outlet, Santee, South Carolina

Russell Stover Outlet
9083 Old Number Six Hwy
Santee, SC 29142
(803) 854-2127

These are the candies I bought at the Russell Stover store:

Dark Chocolate Mint Dream
"Fluffy Mint Cream Covered in Dark Chocolate"

Each Mint Dream was individually wrapped and weighed 1/8 oz. The Dreams were hefty sized lumps of chocolate. I had quite a gooey mess on my hands after cracking open a candy. The mint filling tasted like marshmallow flavored toothpaste. I was disappointed by the Mint Dreams.

Candy Kitchen Values: Sugar-Free Toffee Novelties

These were chocolate covered toffee pieces. The toffee was buttery and firm, but still chewable. There was not enough milk chocolate coating for my taste.

Candy Kitchen Values: Sugar-Free Coconut Novelties

I enjoyed these chocolate covered coconut candies. They reminded me of Mounds Bars. The amount of coconut was substantial. The top and bottom layers of chocolate were thick.

Honey Bread

Honey Bread

"Homemade bread baked with honey instead of sugar will remain moist longer. The following recipe is for a fruit loaf that makes an excellent gift or a morning snack with coffee."

Megan's note: I only had 1/3 cup honey. So I added in 1/2 cup white sugar, juice from 1 large orange and generous pinches of nutmeg and cinnamon. I didn't have wheat flour, so I used 2 1/4 cup all purpose flour instead.

1 1/4 cup sifted all purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup whole wheat flour
2/3 cup flour
1 cup buttermilk
3 tbsp oil or shortening
2 eggs, well beaten
1/2 cup raisins or chopped dates
1 cup finely chopped walnuts or pecans

Sift the flour again with the salt, soda and baking powder. Add the whole wheat flour. Separately, mix the honey, buttermilk and oil with the beaten eggs. Stir in the dry ingredients. Do not over-stir. Fold in the nuts and dates or raisins. Spoon the batter into a greased 9x5x3-inch loaf pan. Bake for 50 to 60 minutes in a 325 degree (moderate) oven.

Source: Selected Recipes From The Saturday Evening Post Family Cookbook, edited by Julie Nixon Eisenhower and Frederic A. Birmingham, 1975, The Curtis Publishing Company

Foodista

Congratulations to Barnaby,Colin and Sheri at Foodista. They recently launched an online food and cooking encyclopedia. Click on the link in the title to check Foodista out. It looks really cool : )

Refrigerator Rolls

Refrigerator Rolls

1/2 cup shortening
1/4 cup sugar
1 tsp salt
1/2 cup boiling water
1 yeast cake
1/2 cup lukewarm water
1 beaten egg
3 1/4 cup unsifted flour

Mix shortening, sugar and salt. Add the boiling water. Cool. Dissolve yeast cake in lukewarm water. Add to first mixture together with egg and flour. Mix well, store in refrigerator overnight or until ready to use. Form into desired rolls. Set in warm place to raise. Bake in hot oven 10 to 15 minutes.

Megan's note: Next time I will sprinkle the rolls with a pinch of garlic, parmesan and oregano.


Source: A Bit of Old Holland: Recipes from Holland Michigan, page 3